I'd like to know if I can replace cornflour with plain flour in a mornay recipe? If not what can I use?

Answer 1

It might help you :

http://www.joyofbaking.com/flour.html

Answer 2

Most definitely, I use plain flour all the time for mornays and gravy's and the result is fine, the only problem I have found is that if you are not careful you can get a really flourey taste. To avoid this, and it might sound a little crazy, but especially with mornay's....add a little chicken stock to take away the flouriness, it adds a very nice taste combined with the cheese.

Answer 3

The correct way to make a mornay sauce is with plain flour.
1. Melt 2oz butter in a pan.
2. Add 2oz of plain flour, stir for a couple of mins over a low heat
3. Take the pan off the heat and add boiling milk slowly to prevent lumps.
4. Put back on heat, and heat up slowly whilst stirring.
5. Add cheese and English mustard and season to taste with salt and white pepper.

Answer 4

I have before and it usually works out quite well. Just make sure when u mix the flour and water before hand, that you make it alot thicker and whisk thoroughly when you add it to the mornay sauce. I have used plain flour in more than one recipe as a substitute.

Answer 5

you may... it would want to honestly change the feel you finally end up with, yet sifting can help slightly (because the first responder says). it truly is assuming the recipe needs US-kind cornflour truly than the great-wonderful version on the marketplace in Britain and Australia (US cornstarch) - that can be a huge difference in what you finally end up with!

Answer 6

If I was you I'd take "by eck , lass" advise. She's got it right. It's the only way to make sauce as far as I'm concerned

Answer 7

hi you can also use arrowroot in place of cornflour. it is also really tasty to use some polenta. you get a lovely rich creamy taste

Answer 8

Corn flour is the same as corn starch.

Answer 9

rightio is right.